Pesto Pasta with Shrimp and Peas - Quick Weeknight Dinner
A vibrant pasta dish combining tender shrimp, sweet peas, and fresh basil pesto with shell pasta. The homemade pesto brings bright, garlicky flavor while the shrimp adds protein. Served alongside a crisp fennel-strawberry arugula salad with honey Dijon vinaigrette for a complete meal that balances rich and fresh flavors. Perfect for busy weeknights when you want something satisfying yet light.
Ingredients
- 2 Tbsp Pine nuts
- 1 clove Garlic, peeled
- 1 oz Cheese, parmesan, grated
- 1 ½ oz Basil, fresh
- 2 tsp Lemon juice
- 3 Tbsp Oil, olive
- 1 lb Shrimp, peeled and deveined
- 1 ½ cups Peas, frozenFresh peas1:1seasonal
Blanch fresh peas first
- 8 oz Pasta, uncooked shells
- 1 Tbsp Oil, cooking
- ¼ cup Basil Pesto
- 2 oz Cheese, parmesan, grated
- 1 Tbsp Vinegar, apple cider
- 2 tsp Mustard, Dijon
- 1 tsp Honey
- 1 bulb Fennel, small, thinly sliced
- 1 pint Strawberries, quartered
- 5 oz Arugula
- Black pepper
Instructions
- 1
Combine fennel, strawberries, and arugula in a bowl
- 2
Heat large skillet or Dutch oven over medium heat
- 3
Add cooking oil and then shrimp, saute until opaque and nearly cooked through
- 4
Add peas and cooked pasta to shrimp and stir for 1 minute to warm everything
- 5
Remove from heat and stir in pesto
- 6
Taste and season with salt and pepper
- 7
Toss salad with vinaigrette and top with black pepper
- 8
Serve pasta with grated cheese over top alongside salad
Tips
Toast pine nuts in a dry pan for 2-3 minutes before making pesto for deeper flavor
Cook pasta just until al dente as it will continue cooking when tossed with hot shrimp
Make pesto ahead and store covered in fridge up to 3 days with thin layer of olive oil on top
Good to Know
Refrigerate leftovers up to 2 days. Store pesto and salad separately.
Make pesto up to 3 days ahead. Prep salad vegetables day of serving.
Serve immediately while pasta is warm. Pass extra cheese and pepper at table.
Common Mistakes
Don't overcook shrimp to avoid rubbery texture
Reserve pasta water to thin pesto if needed
Substitutions
Gluten-Free Swaps
Use same cooking method
General Alternatives
FAQ
Can I use store-bought pesto?
Yes, use about 1/4 cup quality store-bought pesto. Fresh herbs like basil or parsley can brighten the flavor.
What if I don't have fennel for the salad?
Substitute thinly sliced celery or cucumber for crunch, or use mixed greens with the strawberries and arugula.
How long does leftover pasta keep?
Store in refrigerator up to 2 days. The pesto may darken but is still safe. Reheat gently or serve cold.